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Z'tejas Smothered Filet Mignon
4 (8 oz.) beef tenderloin filets
Steak-seasoning spice mixture of your choice, such as Spice Hunter's Steak & Chop, Grill & Broil
2 C. mixed mushrooms of your choice (such as shitakes, oyster, button)
2 C. Ancho/Anaheim Horseradish Sauce, recipe follows
2 T. butter
4 T. heavy cream
Season steaks with seasoning mixture. Grill steaks on both sides or broil to desired doneness.
While steak is grilling, in a skillet, heat the 2 tablespoons butter, the 2 cups of ancho sauce and the mushrooms until the mushrooms are softened.
Add cream to mushroom mix and simmer just until warmed.
Pour mushroom sauce mixture over steaks and serve.
Ancho/Anaheim Horseradish Sauce
3 Anaheim chile peppers (you may use anchos or Poblanos, if available), split, de-veined and seeded
3 shallots, sliced
3 cloves garlic sliced
1/4 C. olive oil
3 C. red wine
3/4 C. beef stock
1 T. thyme, dried
2 bay leaves
1/2 C. horseradish
2 T. cornstarch mixed with 2 T. water
1 1/2 C. water
Put olive oil in pan and saute peppers, shallots and garlic over low heat, covered, until soft but not browned.
Add red wine and simmer for 30 minutes.
Add beef stock, thyme, bay leaves, horseradish and simmer 30 minutes.
In a small jar, mix 2 tablespoons cornstarch with 2 tablespoons cold water and shake. Add the cornstarch mixture and the remaining 1 1/2 cups of water to thicken the sauce. Strain mixture through a fine-sieved colander.
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